February is fast approaching, and brings with it Valentine’s day, the feast of love par excellence, it is the love it or hate it (but then we really hate !). Good yes, I know, Valentine’s day, it is still in 15 days, but I have a good excuse because I have created this little recipe for a contest too cool-hosted by cool girls that are Strawberry and Basil and Milk With Mint in partnership with Gifts follies.

So if you like (or not) Valentine’s day, you must be wondering what you will prepare this day for your sweetheart/your jules (yes, because you should know Gentlemen that the men are not forced to offer flowers and/or chocolates even if, let’s face it, we like it anyway !). Exit the chocolate this year because I’ve concocted a recipe while lightness : cabbage whipped cream with a heart of raspberry to the capsize. And as you are all a bunch of little rascals/rascals (yes, I’m going hasty), no need to tell you what you can do with your remaining whipped cream.

Choux chantilly heart raspberry {Valentine’s day}

For 6-8 sprouts Save Print Ingredients

  • 55 g of flour
  • 100 g of milk
  • 45 g of butter
  • 2 eggs means
  • 1 pinches of sugar
  • 1 pinches of salt
  • 125 g raspberries
  • FOR THE BAGEL
  • 30 g of flour
  • 30 g of sugar
  • 20 g of butter
  • FOR THE WHIPPED CREAM
  • 12 cl of liquid cream
  • 30 g of mascarpone
  • 1/2 vanilla pod
  • 30 g of sugar
  • The pink food coloring (optional)

 

Preparation

  • Prepare the bagel by sanding all the ingredients with the fingertips, spread the paste on 3 mm on a sheet of baking paper and set aside in the freezer.
  • For the dough cabbage by heating the milk, the sugar, the salt and the butter together in a saucepan. When the whole is melted, add the flour at once and stir with a wooden spoon. Turn the dough in the pan to dry out for 2 to 3 minutes. Put the dough in a bowl and let rest for 3 minutes.
  • Preheat the oven to 250° of heat static.
  • Then add the eggs one at a time in the paste to the cabbage, stirring well between each with a wooden spoon. Then pour the batter into a piping bag.
  • On a baking sheet make sprouts 4 cm diameter by holding your piping bag vertically to the plate, cut a kick-sec. be Sure to space them.
  • Cut out the crackers using a punch the size of the cabbage and arrange on top.
  • Put in the oven and turn off oven. Allow to cook for 20 minutes. After 20 minutes turn the oven to 180° by heat static and let dry for 15 minutes. Do especially open the door of the oven before the end of cooking the cabbage ! Remove them from the oven and leave to cool.
  • Prepare the whipped cream, for that beat together the mascarpone cheese and the cream with the vanilla grains until you have a chantilly farm. Add the icing sugar and the dye, if desired, and stir. Put the whipped cream in a piping bag with a star tip and refrigerate.
  • Cut off the top of the cabbage and pochez a bit of whipped cream in the bottom of the cabbage. Add 3-4 raspberries, then pochez again the whipped cream. Place the hat on top and enjoy.

 

Written by Doc

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